This white bean bruschetta appetizer is quick to make and can be refrigerated for 5-7 days. Serve at room temperature over toasted slices of Italian bread. This holds up well even at summer outdoor gatherings.
White bean bruschetta
Ingredients;
14oz-16oz can cannellini beans, drained and rinsed
3 TBLS extra virgin olive oil
1 TBLS White wine or Champagne vinegar
1 TBLS of each minced; fresh parsley, basil and red onion
½ TSP dried oregano
1-2 TBLS red bell pepper, minced
1 clove of fresh garlic, peeled
Salt & Pepper to taste
Baguette bread sliced into 1” slices and lightly toasted on a sheet pan
Assorted olives for garnish
Directions;
Mix everything except the garlic and bread in a bowl. Let marinate for 2 hours to overnight in the refrigerator.
Cut the end of the garlic clove and rub it up and down the toasted baguette slices.
Spoon the bean mixture on each slice just before serving.
Best if served at room temperature.
Rice balls or Arancini in Italian are a classic home style dish. Easy to make and there are many variations. Some put meat and peas in the middle, some like my recipe use a filling of just cheese.
Either way they are delicious !!
Rice balls
Ingredients;
1 cup Arborio rice, med grain Italian rice
3 large eggs
Salt and pepper to taste
1/4 cup grated Pecorino Romano cheese + some for sprinkling
10 cubed pieces of mozzarella cheese
1/4 -1/2 cup ricotta cheese
3 TBLS finely minced fresh parsley
2 cups fresh bread crumbs, toasted is best but if time doesn’t allow use store bought plain bread crumbs.
1 cup homemade tomato sauce, see my marinara sauce recipe or if you have to buy a jarred sauce
Olive oil for pan frying
Directions;
In a saucepan, bring 2 1/2 cups water to a boil. Add the rice and cook for 15-20 minutes. The rice should be a little firm. Drain and transfer to a bowl.
Lightly beat one of the eggs and add to the rice, along with the grated cheese, parsley, 2 TBLS of the tomato sauce, and salt and pepper. Mix well. Chill the mixture in the refrigerator for about 15 minutes. In another bowl, mix the mozzarella cheese with 2 TBLS tomato sauce.
With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball the size of a small orange. Poke a hole into the center of each ball with your finger and insert 1 cube of the mozzarella -sauce mixture. Reshape and smooth the balls to enclose the filling.
In a shallow dish, beat the remaining 2 eggs. Spread the bread crumbs on a plate. Dip the balls into the eggs, turning to coat them well. Roll the balls in the bread crumbs to coat them evenly. Then let them dry on a plate for about 45 minutes.
In heavy pan, heat the oil to about 375 or med high. Fry the balls until they are golden brown on all sides. Drain them on paper towels and serve immediately with a dollop of ricotta on the bottom and a spoonful of tomato sauce on the top, sprinkle with the grated cheese.
My buddy Brian gave me this recipe and I added my touch to it.
Leg of Lamb is a traditional dinner served on Easter Sunday for many religions and especially the Greeks and Italians. The marinade cuts the strong lamb taste and makes the roast much more pleasing to the pallet. Serve with any sides you like as the lamb lends itself to just about any side dish.
Ingredients;
Blend together…
¼ cup olive oil
¾ cup lemon juice
4 garlic cloves
******************
5LB leg of lamb
Marinate lamb over night with the above ingredients.
Preheat oven to 350.
Place the lamb in a roasting pan.
Spoon some of the marinade over the lamb and add 2 garlic cloves , sliced and placed in slits into lamb.
In the roasting pan add;
a branch each of fresh rosemary & thyme
6 potatoes quartered
Add water to pan if needed while roasting
Roast for 30 minutes per pound or until lamb temp is 165-170.
Baste often.
Serve with mint jelly.
Serves about 8 people
There are many variations of this old Italian style veal dish.
Veal Saltimbocca’s flavors just sing together!
It’s essential that you use a good quality veal.
The more pale pink the raw veal is the better.
If you can’t find good veal then I would suggest using a thin pounded chicken cutlet.
Veal Saltimbocca
Ingredients;
4 veal cutlets (Scaloppini), pounded thin
3 TBLS flour
Salt & pepper to taste
1/2 cup dry white wine
3 TBLS butter
2TBLS virgin olive oil
4-5 fresh sage leaves
1 lemon
1 cup sauteed spinach
4 slices fresh mozzarella
4 slices of prosciutto, any kind will do for this recipe
2 TBLS fresh grated Parmesan cheese
Directions;
Heat a large saute pan with the butter and oil to med/high.
Pound the prosciutto and sage into the veal cutlets.
Add a little salt and pepper to the flour.
Dredge the cutlets in the flour.
Place them immediately in the saute pan and brown them lightly on each side. Remove the cutlets and top them with a spoon of spinach and a slice of mozzarella.
Add the wine and the juice of the lemon to the saute pan.
Simmer on high scrapping the pan for a few minutes.
Place the cutlets back in the pan and saute for a few minutes.
Serve with a sprinkle of Parmesan cheese on top.
